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(adapted from Taste of Home, Farmer’s Market Cookbook)This always gets rave reviews when I bring it for pot-luck.Ingredients2 tubes Pillsbury refrigerated crescent rolls (I used the reduced fat version)1 pkg (8oz) cream cheese softened (I used light)1 cup confectioners’ (icing) sugar2 TBSP raspberry jam (the recipe calls for seedless, but I had regular. I don’t think it makes much of a difference)1 tub Cool Whip, thawed (I used light, 33% less fat. I haven’t tried the 95% fat-free version)4 medium kiwis (fruit, not the bird or the people) peeled and sliced1-1/3 cup sliced strawberries1-1/3 cup raspberries1-1/3 cup blackberries1-1/3 cup blueberries2 sliced bananas ½ cup flaked coconut, toasted Method1. Unroll the crescent dough and place in a greased 15-inx10-inx1-in baking pan. Press onto the bottom and up the sides of pan; seal seams. 2. Bake at 375 F for 15-20 minutes or until golden brown. Cool on a wire rack.3. Meanwhile, in a small bowl, beat the cream cheese, sugar and jam until smooth. Fold in whipped topping. 4. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.NOTES:1. If you are going to use bananas, then put them and the coconut on just before serving 2. The more chilled your dough, the better. I find that rolling out one tube lengthwise on the baking sheet, cutting the second one in half along the middle perforations and rolling one half lengthwise and the other crosswise. Really press those seams. This is one time when I wish I had the pampered chef seam sealer.3. Check early the crust early and often. You want the crust golden brown and a bit crispy but not burnt.4. I toast the coconut in a skillet, but you have to really watch it continually. Don't blink, don't sneeze, don't let your attention wander. Stir constantly, when it first starts turning a light colour, stir for a few more seconds, pull off heat and continue to stir for a another 20 seconds or so then remove coconut from pan to a cool bowl. Better yet, find some place that sells toasted coconut and buy it.

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